Instructions:
Dice eggplant into 1" chunks and submerge in a bowl full of water. Set aside.
Add red onion and garlic cloves to a food processor and puree together.
In a large soup pot, heat oil on medium and add in the onion and garlic puree. Cook for 5 minutes.
Add all spices and cook for about 3-5 minutes until fragrant.
Add in the water, salt, and chopped grape tomatoes. Cook for 5 minutes.
Drain the eggplant and add it to the pot, mixing well to cover it in the curry sauce. Cover the pan and let it simmer for 10 minutes, stirring every few minutes to ensure even cooking.
Add the spinach and turn off the heat. Adjust salt if necessary and serve over rice or with naan.